Black Chana Masala Rice with Raita
Black Chana Masala Rice with Raita
Ingredients
For the Masala Paste
- 1 red onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, stemmed
- 4 garlic cloves
- 1 inch ginger, peeled and roughly chopped
- 1/2 cup fresh cilantro, packed
- 1 teaspoon red chili powder
- 1 1/2 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon salt, or to taste
- 1/4 cup water
For the Black Chana Masala Rice
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 cup black chana, soaked overnight and drained
- 1 1/2 cups Basmati rice, rinsed until water runs clear
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 3 cups water
For the Quick Raita
- 1/4 cup red onion, finely diced
- 1/4 cup cucumber, finely diced (optional)
- 1 cup plain yogurt, high-protein recommended
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the masala paste: Combine chopped red onion, chopped tomatoes, green chilies, garlic cloves, ginger, 1/2 cup fresh cilantro, red chili powder, coriander powder, turmeric powder, cumin powder, salt, and 1/4 cup water in a blender. Blend until a smooth, thick paste forms. Set aside.
⏱️ 5 min
- 2
Sauté the base: Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add the blended masala paste to the cooker. Cook, stirring frequently, for 5-7 minutes, or until the raw smell of the spices disappears and the oil starts to separate from the paste.
⏱️ 7 min
- 3
Combine ingredients: Add the soaked and drained black chana, rinsed Basmati rice, 1/4 cup chopped fresh cilantro, and 3 cups of water to the pressure cooker. Stir gently to combine all ingredients.
⏱️ 3 min
- 4
Pressure cook: Close the pressure cooker lid and cook on high pressure for 8-10 minutes, or until the rice and chickpeas are tender. Allow the pressure to release naturally before opening the lid.
⏱️ 10 min
- 5
Prepare the raita: While the rice is cooking, combine diced red onion, diced cucumber (if using), plain yogurt, and salt in a small bowl. Mix well to combine.
⏱️ 5 min
- 6
Serve: Once the pressure is released, carefully open the cooker. Fluff the black chana masala rice with a fork. Garnish with additional fresh cilantro, if desired. Serve hot with the quick raita on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Black Chana Masala Rice with Raita
For the Masala Paste
- 1 red onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, stemmed
- 4 garlic cloves
- 1 inch ginger, peeled and roughly chopped
- 1/2 cup fresh cilantro, packed
- 1 teaspoon red chili powder
- 1 1/2 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon salt, or to taste
- 1/4 cup water
For the Black Chana Masala Rice
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 cup black chana, soaked overnight and drained
- 1 1/2 cups Basmati rice, rinsed until water runs clear
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 3 cups water
For the Quick Raita
- 1/4 cup red onion, finely diced
- 1/4 cup cucumber, finely diced (optional)
- 1 cup plain yogurt, high-protein recommended
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Prepare the masala paste: Combine chopped red onion, chopped tomatoes, green chilies, garlic cloves, ginger, 1/2 cup fresh cilantro, red chili powder, coriander powder, turmeric powder, cumin powder, salt, and 1/4 cup water in a blender. Blend until a smooth, thick paste forms. Set aside.
⏱️ 5 min - 2
Sauté the base: Heat oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter for about 30 seconds. Add the blended masala paste to the cooker. Cook, stirring frequently, for 5-7 minutes, or until the raw smell of the spices disappears and the oil starts to separate from the paste.
⏱️ 7 min - 3
Combine ingredients: Add the soaked and drained black chana, rinsed Basmati rice, 1/4 cup chopped fresh cilantro, and 3 cups of water to the pressure cooker. Stir gently to combine all ingredients.
⏱️ 3 min - 4
Pressure cook: Close the pressure cooker lid and cook on high pressure for 8-10 minutes, or until the rice and chickpeas are tender. Allow the pressure to release naturally before opening the lid.
⏱️ 10 min - 5
Prepare the raita: While the rice is cooking, combine diced red onion, diced cucumber (if using), plain yogurt, and salt in a small bowl. Mix well to combine.
⏱️ 5 min - 6
Serve: Once the pressure is released, carefully open the cooker. Fluff the black chana masala rice with a fork. Garnish with additional fresh cilantro, if desired. Serve hot with the quick raita on the side.
⏱️ 5 min